Tabla de contenido
Publicidad
Idiomas disponibles
Idiomas disponibles
Grilled Vegetables
6 slices eggplant, 1/2" thick (or use 2 baby eggplants)
2 s mall onions, sliced 1/2" thick
2 s mall tomatoes, diced
2 s mall zucchini, sliced
4 l arge cloves of garlic, peeled and sliced
4 - 6 mushrooms, sliced
1 tsp. o live oil (optional)
• Preheat the grill for 3 - 5 minutes. At this time, also spread on olive oil if
desired.
• Add the sliced eggplant and garlic, close the lid and cook 3 minutes.
• Add the slices of onion, zucchini, and mushrooms. Cover and cook
3 - 5 minutes.
• Remove the eggplant and zucchini and mushroom slices to a plate.
• Add tomatoes to the onion and garlic. Cover and cook for one minute.
• Remove and serve over the eggplant, zucchini, and mushrooms.
• Yield: Serves 2 - 4
Serve as an accompaniment to meat and pasta, or stuff them into a piece of pita
or french bread for a grilled vegetable sandwich.
Rosemary Lamb Chops
4 l amb chops, shoulder or loin
2 tsp. f resh chopped rosemary (or 1/2 tsp dried)
g round black pepper to taste
• Coat chops with rosemary and pepper.
• Preheat the grill for 3 - 5 minutes.
• Close lid and cook for 5 minutes for medium (a hint of pink in the middle)
and 7 minutes for well done.
• Serve immediately.
• Yield: Serves 4
31
Mustard Lemon Chicken Breasts
2 tbsp. mustard
2 tbsp. balsamic vinegar
3 tbsp. l emon juice
2 cloves garlic, minced
1 tsp. paprika
4, 6 oz. chicken breasts halved with the skin taken off
• Preheat the grill for 3 - 5 minutes.
• Mix first 5 ingredients.
• Add chicken breast and let it marinate for at least 1/2 hour in the refrigerator.
• Place marinated chicken on grill and close lid. Let cook for
3-1/2 minutes.
• Remove and serve.
• Yield: Serves 4
Sole with Tomatoes
2 tsp. olive oil or red wine (optional)
2 s mall onions, diced
2 clove s garlic, minced
2 small tomatoes, chopped
2 tbsp. fresh basil or 1/2 tsp. dried, chopped
1 tbsp. f resh parsley, chopped
1 tbsp. ground pepper
1 tbsp. l emon juice
1 lb. f illet of sole (or any white fish fillet)
• Preheat the grill for 3 - 5 minutes.
• Sauté the onion and garlic in oil or wine for 2 minutes, stirring occasionally.
• Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on
top, add the lemon juice and remaining herbs.
• Cover and let cook for 2 - 3 minutes.
• Lift the fish and the vegetables onto a plate. If any juices have dripped into
the drip tray, use as a sauce to pour on top of the fillet.
• Serve with fresh bread or rice.
• Yield: Serves 3 - 4
32
Publicidad
Tabla de contenido
